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Vegetable Fried Rice

Vegetable Fried Rice

Cold, cooked rice works best so I cook and cool the rice overnight. Otherwise, you can cook the rice and spread it on a dinner plate, uncovered, to cool & release moisture. This meal cooks quickly so have everything ready before you start. Use white or brown rice. - Jenny Jones

22 Comments on "Vegetable Fried Rice"

Please make more videos! I love your recipes, but watching you make them on the videos is the best! You are so funny! I keep watching the same videos over and over. Please do some new videos! Thank you!

I haven’t tried this recipes yet. A lot of great ideas from comments. I am a type 2 diabetic; just found out in December 2017. So far I have been placed on a 1500 ADA diet and have done well with watching my blood sugars. I am hoping with a change of a couple of ingredients in this recipe that would benefit my blood sugar. Changing out the rice for a higher fiber type of rice and possibly using egg whites; instead of whole eggs that will help with cholesterol level. Thank you so very much for all your nutritional simple recipes you share with so many others. Not on any diabetic medications yet. I am hoping that following a good diet and exercising that will keep my diabetes stable. If you are able could you add some diabetic recipes to your online recipes collection for viewers? Thank you and God bless you.

I’m confused about the rice. Do you cook the 2 1/2 cups of rice minus a 2/3 cup? and then when you’re cooking the veggies lastly add the 1/2 cup of raw rice. Thanks, it sounds so good and great to take to my church’s dinner tomorrow as we are giving up meat for a few weeks.

Before starting the stir-fry, you need 2 1/2 cups of cooked rice. To get that you need to cook 2/3 cup of raw rice, which will expand to 2 1/2 cups after it’s cooked. In step 5, you add the 2 1/2 cups of cooked rice and stir-fry it, while gradually mixing it with the veggies. I hope that clarifies.

Nice recipe for using leftover rice, thanks Jenny! I do cook with my wok quite a bit, this recipe will be added to my “must-make” list. My list keeps getting longer, I keep adding your yummy recipes….LOL! What makes this work for me is the fact that you can mix and match different veggies. I just check out what’s in my freezer and presto….dinner’s done! Keep working your “food-magic” Jenny, you’re a wonderful cook! Have a nice day Jenny!

This looks easy and delicious. I like your recipes because they are uncomplicated. Your YouTube videos are fun and I enjoy watching you enjoying your passion for cooking and keeping it simple. Just wanted to say I was always a huge fan and loved watching you on your show as well!

Jenny- this looks delicious! Thanks for the tip on using the cold cooked rice. This is a great way to get extra veggies in your diet as well. 🙂 I will probably make this tomorrow except substitute coconut amino acids instead of the soy sauce as my youngest son is allergic to soy. Cheers!

Thanks for this, Jenny! I love it (as I do pretty much everything you publish).

I made a couple of adaptations for my personal preferences: brown and wild rice cooked together add terrific texture. Egg whites in lieu of whole eggs reduces the amount of fat and chicken broth with fish sauce (1 – 1 ratio, total of 2 teaspoons) means no oil, and no salt to add either (fish sauce is plenty salty).

Question? Do you have a favourite brand of frozen peas? The ones I’ve been buying are pretty mushy even before cooking.

Your suggestions for fried rice are worth taking note of. I always use whole grain (long grain, wild, or jasmine). My method of cooking ANY rice is 1 cup of rice to 2 cups boiling liquid plus salt or seasonings as desired, baked in a covered dish in a medium oven for 1 hour, usually with whatever else I am cooking in the oven. Absolutely no mixing or other attention is needed. When cooked, add whatever you want for hot rice dishes, or cool overnight for use in fried rice.